4cupsleftover (or cooked and cooled) jasmine rice(This is 1 ½ cups dried jasmine rice, cooked. See notes.)
¼cupsoy sauce (or tamari sauce)
Sriracha sauce, for serving
extra oil, if needed to grease pan, optional
First, drain the tofu and pat dry with paper towels. Using your hands, crumble the tofu into pieces and transfer to a non-stick or well-oiled skillet. Cook over medium-high heat for 5 minutes, stirring occasionally, until tofu begins to brown. During this time, I like to break up the tofu as much as possible with a spatula, to get that “scrambled eggs” look and feel.
Add nutritional yeast, turmeric, ginger, and onion powder, and stir. Add frozen vegetables and stir. Turn the heat down to medium, cover with a lid, and cook for 5 minutes, stirring occasionally, until vegetables are heated through.
Transfer tofu/vegetable mixture to a bowl and set aside.
Next, grease your pan with oil (if needed). Add leftover/cooled rice to skillet. Cook for 5-8 minutes, adding in soy sauce one tablespoon at a time, until you reach your desired taste and rice has browned from frying. I do not recommend exceeding ¼ cup of soy sauce, since it will become too salty.
Stir tofu/vegetable mixture in with rice. Turn off heat. Serve with Sriracha, if desired.
This fried rice is 100% vegan, meaning it is meat-free, egg-free, and dairy-free. It is also naturally nut-free.
Make it gluten-free by using tamari sauce instead of soy sauce.
This is a great way to use leftover rice. However, if you don't have leftover rice, simply cook 1 ½ cups of dry jasmine rice (either according to package directions or in an Instant Pot on rice setting) earlier in the day/evening and allow to cool completely before using.
Up your vegetables by adding extras like cooked broccoli, asparagus, leeks, or celery at the end.